Summer Corn and Orzo Salad
Fresh and bright, this colorful summer corn and orzo salad is easy to make and the perfect side dish. Plus it’s ready in less than 20 minutes.
My sister introduced me to this recipe, and I’m so glad she did. It has quickly become a favorite of mine, and in our family. I love that it’s so easy to make–nothing fancy–just fresh vegetables, orzo, a little lime, and olive oil. It tastes like summer on a plate!

Summer Orzo Salad
We love to BBQ all through the summer months, as much as we can. I’m always looking for really yummy side dishes and salads that we can serve with any of the meats we are grilling. Guess what? I’ve found it! I could not get enough of this summer orzo pasta salad the first time I had it, and I knew it was destined to be a favorite.
Another reason to love this salad is that it’s just so quick and easy. While the orzo is boiling, you have time to chop the vegetables, and then it all comes together very quickly. You can have it on the table in less than 20 minutes!
All the flavors meld together so beautifully with the vegetables. Fresh corn, grape tomatoes, and red onion are the perfect complement to the lime and cilantro.

Ingredients you’ll need for this recipe
- Grape tomatoes
- Red onion
- Fresh corn
- Cilantro
- Lime
- Olive oil
- Orzo
If you plan to make beef kabobs or sliced steak, you’ll also need:
- Cumin
- Garlic powder
- Chili powder
- Oregano
- Beef sirloin steak
Doesn’t that make your mouth water? YUM!
How to make Corn and Orzo Salad
According to the package directions, cook the orzo. While the water is boiling, start chopping and preparing the vegetables, starting with the fresh corn, so it’s ready to go. Make sure to rinse all your vegetables well, and pat dry.
Add the corn in the final minute of cooking, then drain and rinse. In a large bowl, mix all the vegetables, along with orzo and corn mixture.
Prepare the dressing by mixing the olive oil, chopping cilantro, and lime juice together in a glass measuring cup. Toss the salad with the dressing and mix well. You can serve immediately, or refrigerate until ready.
The beauty of this recipe is that you can adjust the amounts of the different vegetables to your liking. If you prefer more or less tomatoes, onion, or bell pepper, you can make the changes quite easily.

Beef Kabobs with Corn and Orzo Salad
One of our favorite things to serve this salad with is beef kabobs or sliced beef if we’re in a hurry. (Like the day I took this picture!)
The recipe for the beef marinade is also included below–it’s a simple homemade spice blend that is the perfect complement to the salad.


Summer Corn and Orzo Salad
PIN RECIPE PRINT RECIPEIngredients
Corn and Orzo Salad
Spice Blend for Beef Kabobs
- 4 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 1/2 pounds beef sirloin steak, trimmed and cut into 1-inch pieces
Instructions
Corn and Orzo Salad
- According to the package directions, cook the orzo. While the water is boiling, start chopping and preparing the vegetables, starting with the fresh corn, so it's ready to go. Make sure to rinse all your vegetables well, and pat dry.Add the corn in the final minute of cooking, then drain and rinse. In a large bowl, mix all the vegetables and cilantro, along with orzo and corn mixture. Prepare the dressing by mixing the olive oil, chopping cilantro, and lime juice together in a glass measuring cup. Toss the salad with the dressing and mix well. You can serve immediately, or refrigerate until ready.
Beef Kabobs (or Sliced Beef)
- Mix the spices together in a plastic resealable bag. Trim your sirloin steak, and cut into 1-inch pieces. Add the meat to the bag, just a few at a time, and shake until every piece is covered. Slide the meat onto skewer sticks, making sure to leave about 1/4 inch between each one. Grill the kabobs over medium heat, about 8-12 minutes, or until meat is cooked to your liking. Turn them a couple times for even grilling. If you want to slice the steak instead, shake the entire piece of meat in the plastic bag until well coated. Grill over medium heat until finished to your preference. Remove from heat, cover with foil, and let sit for about 10 minutes before thinly slicing along the grain.